Emma's Gluten Free Loaf Bread
A hearty, healthy, gluten free loaf bread that will have your taste buds smiling. It bakes with a nice crust, leaving a soft, light airy texture of the bread in the loaf. This amazing bread rises in 20 minutes and bakes in about 40 minutes. Recipe yields one loaf. I often double to recipe and bake two loaves at the same time.
Equipment
- 1 9" aluminum(light weight) non-stick loaf pan
- 1 Bosch mixer Or Kitchenaid
- 1 digital scale for weighing ingredients
- bowls
- measuring cups and spoons
Ingredients
- 100 g sorghum flour
- 100 g tapioca flour
- 30 g buckwheat flour
- 30 g almond flour
- 30 g potato flour NOT potato starch!
- 28 g psyillium husk POWDER
- 20 g tigernut flour
- 10 g SAF instant yeast
- 10 g sea salt
- 15 g raw honey
- 11 g robust olive oil you want more flavor than a light olive oil
- 1 tsp apple cider vinegar
- 290 g warm water you may need a little more of less depending on the humidity in your house, etc
Instructions
- If your kitchen isn't warm, heat up your oven and then turn it off. This creates a warm place for your bread to rise. Grease loaf pan with olive oil and set aside.
- Using a digital kitchen scale, measure all the dry ingredients(sorghum, tapioca, buckwheat, almond, potato, psyllium husk powder, and tigernut flours plus the instant yeast and sea salt) into a large bowl. Add to Bosch machine and using the cookie paddles, mix flours/dry ingredients well.
- In a separate small bowl, weigh the honey and olive oil. Add apple cider vinegar. Set bowl aside.
- In a glass measuring cup, weigh the water. Warm it up in the microwave for about 35 seconds on High.
- Add wet ingredients to the dry ingredients in the Bosch machine. The dough will be thick. It shouldn't be too wet, just a little tacky. This is one thing you will have to play with to see if you need to add a little more or a little less water. I often add about 280g and then add the rest or more if needed after the I mix the initial wet ingredients in. You only need to mix until all the ingredients are well mixed and the dough isn't sticking to the sides.
- Scoop dough into the prepared loaf pan and gently press dough into all the corners of the pan. Set in a warm space to rise. Cover with a damp tea towel. This should take about 15-20 minutes depending on how warm your kitchen is.
- While the dough is rising, pre-heat oven to 425 degrees. When dough has doubled, remove tea towel and place on the center rack of the oven. Bake for 35-40 minutes. Check the internal temperature of the bread. It should be about 203 degrees by now. Remove loaf from pan and continue to bake directly on the oven rack for 5 minutes. Check the internal temperature again. It should be 205 degrees.
- Remove bread to a cooling rack. Let cool completely.
- This bread is perfect for sandwiches, toast, garlic toast, bread crumbs and more.
- In my dry Utah climate, this bread lasts on the counter for 5-7 days.